Parmigiano-Pistachio Frico

These delicate cheese crisps are a perfect pre-dinner nibble, ideally with a glass of something sparkling. You’ll need a lot of cheese to make them—grinding it in a food processor is a great time-saver.

Line two large baking sheets with parchment. Sprinkle 1 scant Tbs. of the cheese on the parchment in a line 4-inches long and 1-inch wide. Repeat to make more lines spaced about 1-1/2 inches apart (12 on each sheet). Bake 1 sheet for 7 minutes; then remove from the oven and sprinkle each frico with about 1/2 tsp. of the pistachios. Return to the oven and bake until bubbling and golden, 3 to 5 minutes more. Transfer the parchment to a rack and gently loosen the frico from the parchment with a thin metal spatula. Repeat with the other sheet. Let cool completely before serving.

user reviews

made it?

by cookinbabe, 12/27/2014Made this twice for a large cheese and wine party....disappears quickly and someone always asks for the recipe!

by Radish, 12/26/2012I made a test batch using walnuts, and loved that I really didn't even need a recipe once I had these instructions. They are very, very good, and I'll probably make them for New Year. And definitely during the football playoffs - GO 'HAWKS!

by Bagni, 11/21/2012Addicting! I served these with a roasted swt potato, pumpkin soup and loved how the salty crunchiness of the Fricos offset the sweetness of the soup.